Learn How To Cook Chef Kunal Kapur’s Comforting Winter Menu

Food is everybody’s best friend! Whether you love to cook — or love to watch other people cook — anyone can be a culinary god. Here is where you can manage to create the same dish without a hitch.

This episode of My Yellow Table was hijacked by RJ Ashish and RJ Kisna. Our Chef Kunal Kapur was left speechless in their midst. Watch the episode filled with non-stop fun as the RJs also try their hand at cooking. The special tasting menu created by the Chef for this episode was a Winter menu, consisting of Cauliflower Broccoli Soup, Garlic Herb Bread, Meat Rice and Barley Salad.

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Learn to prepare @chefkunal's comforting winter menu! #MyYellowTable . . 1) Cauliflower Broccoli Soup Recipe—-> -Add chopped cauliflower and broccoli, water, salt and keep it aside for 10 minutes. -Heat a pressure cooker, add butter, oil, bay leaf, peppercorns, kalonji seeds, chopped garlic, chopped onion and keep stirring. Add maida and stir well. Strain cauliflower and broccoli and add it. -Add milk and let it cook on a medium flame for 1 whistle. Leave it for cooling. -In a food processor, blend this cauliflower broccoli mixture with blanched spinach. -Heat a pan, add the blended mixture, water, salt, oregano, nutmeg powder and keep stirring it. Turn off the flame, add cheese and stir it well. Garnish with herbs. Serve hot! 2) Garlic Herb Bread Recipe—> -Cut French loaf into thick slices. In a bowl, add butter, finely chopped garlic, Italian seasoning and mix it well. Apply this mixture on one side of the bread. -Heat a pan, brown the bread slices on both sides on medium flame. It’s ready for serving. 3) Barley Salad Recipe—> -In a bowl, add boiled barley, boondi, chana dal, sev, pomegranate seeds, pistachio, cherry tomatoes, pumpkin seeds, finely chopped cucumber, and onion. -In a bowl, add balsamic vinegar, salt, pepper, olive oil and mix it. -Add this vinegar mixture to the salad, add lemon juice, finely chopped raw mango, salt and mix it well. Barley salad is ready. 4) Meat Rice Recipe—> -Chop chicken seekh kebab and chicken sausage into chunks. Heat oil in a pan, add black cardamom, cardamom, cumin, bay leaf, peppercorns, cinnamon stick and stir it. -Add chopped green chillies, julienned ginger, sliced onion, garlic and keep stirring it. -Add chopped tomatoes, chopped chicken seekh kebab, and chicken sausage and mix it well. Add soaked rice, water, salt, chopped coriander and leave it to boil. -Cover it and let it cook completely. Garnish with coriander leaves. . . . . #MYTs4 #FoodShow #FoodRecipes #MeatRiceRecipe #BarleySaladRecipe #GarlicHerbBreadRecipe #CauliflowerBroccoliSoupRecipe

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Here are all the ingredients you need to make yourself some ‘Cauliflower Broccoli soup’:

1 cup cauliflower florets

1 cup broccoli florets

2 ½ cups of water

Pinch of salt

Dollop of butter

Dash of oil

1 bay leaf

3 – 4 pepper corns

1 tsp. kalonji seeds

1 tsp. chopped garlic

2 tbsp. chopped onion

2 tbsp. maida

1 ½ cup milk

Few sprigs of blanched spinach

2 cups of water

Pinch of nutmeg powder

2 tbsp. grated cheese

Herbs for garnishing

Here is the method:

• Add chopped cauliflower and broccoli, water, salt and keep it aside for 10 minutes.
• Heat a pressure cooker, add butter, oil, bay leaf, pepper corns, kalonji seeds, chopped garlic, chopped onion and keep stirring. Add maida and stir well. Strain cauliflower and broccoli and add it.
• Add milk and let it cook on a medium flame for 1 whistle. Leave for it cooling.
• In a food processor, blend this cauliflower broccoli mixture with blanched spinach.
• Heat a pan, add the blended mixture, water, salt, oregano, nutmeg powder and keep stirring it. Turn off the flame, add cheese and stir it well. Garnish with herbs. Serve hot!

Here are all the ingredients you need to make yourself some ‘Garlic herb bread’:

1 French loaf

3 tbsp. butter

1 tbsp. chopped garlic

2 tsp. Italian seasoning

Here is the method:

• Cut French loaf into thick slices. In a bowl, add butter, finely chopped garlic, Italian seasoning and mix it well. Apply this mixture on one side of the bread.
• Heat a tawa, brown the bread slices on both sides on medium flame. It’s ready for serving.

Here are all the ingredients you need to make yourself some ‘Meat rice’:

2 chicken seekh kebab

4 – 5 chicken sausage

2 tbsp. oil

1 black cardamom

3 – 4 cardamom

2 tsp cumin

1 bay leaf

5 – 6 pepper corns

1- 2 cinnamon stick

1 green chilli

2 tbsp. julienned ginger

¼ cup sliced onion

1 tbsp. chopped garlic

1 cup chopped tomatoes

Salt to taste

2 cups of soaked rice

2 cups of water

Chopped coriander sprigs

Few mint sprigs for garnishing

Here is the method:

• Chop chicken seekh kebab and chicken sausage into chunks. Heat oil in a pan, add black cardamom, cardamom, cumin, bay leaf, pepper corns, cinnamon stick and stir it.
• Add chopped green chillies, julienned ginger, sliced onion, garlic and keep stirring it.
• Add chopped tomatoes, chopped chicken seekh kebab and chicken sausage and mix it well. Add soaked rice, water, salt, chopped coriander and leave it to boil.
• Cover it and let it cook completely. Garnish with coriander leaves.

Here are all the ingredients you need to make yourself some ‘Barley salad’:

2 cups boiled barley

1/2 cup boondi

1/2 cup chana dal

1/2 cup sev

1 cup pomegranate seeds

1 tbsp. pistachio

8- 9 cherry tomatoes

2 tbsp. pumpkin seeds

1 chopped cucumber

2 tbsp. chopped onion

1/4 cup balsamic vinegar

Pinch of salt

1/2 tsp. pepper

3 tbsp. olive oil

2 lemons

1 raw mango

Salt to taste

Here is the method:

• In a bowl, add boiled barley, boondi, chana dal, sev, pomegranate seeds, pistachio, cherry tomatoes, pumpkin seeds, finely chopped cucumber and onion.
• In a bowl, add balsamic vinegar, salt, pepper, olive oil and mix it.
• Add this vinegar mixture to the salad, add lemon juice, finely chopped raw mango, salt and mix it well. Barley salad is ready.

Watch this video and try these recipes with Chef Kunal Kapur:

FULL episode of ‘My Yellow Table – Chef’s Tasting Menu’ exclusively available on GoodTimes TV Channel (Tata Sky 762 & Airtel Digital 410), every Tuesday 8 PM, Thursday 7 PM, Saturday 9 PM and Monday 7.30 PM.